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Cook Potatoes: Place the cubed potatoes in a large pot and cover with water. Bring to a boil and cook for 10-15 minutes, or until tender. Drain and let cool.
Make Dressing: In a large bowl, combine the mayonnaise, Dijon mustard, chopped dill pickles, and chopped red onion. Mix well.
Combine Salad: Add the cooled potatoes and chopped hard-boiled eggs to the bowl. Gently mix until everything is well coated.
Season: Season with salt and pepper to taste.
Chill and Serve: Refrigerate the potato salad for at least 1 hour before serving. Garnish with fresh dill if desired.
